Braised Stuffed Vegetables
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 1 hr |
| Total Time | 2 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 6 zucchini
- 3 small eggplant (s)
- 3 bell peppers, red, yellow, green
- 2 large onions
- 2 large tomato (s)
- 350 g round beef
- 1 bunch spring onion (s)
- 1 bunch parsley
- 1 tablespoon, heaped almonds or pine nuts
- 300 g rice
- 1 tablespoon oil, neutral
- 125 ml olive oil
- Salt and pepper from the mill
- 1 tablespoon, leveled broth, grained
- 3 tablespoon, heaped tomato paste, twice concentrated
- 750 ml water
- 1 tablespoon, leveled broth, grained
- some salt and pepper
- 1 pinch (s) paprika powder, hot pink
- 1 tablespoon oil, neutral
- possibly turmeric
- possibly cumin
Print Recipe
Pin Recipe Instructions
- Put the rice in a saucepan, cover with water and wash thoroughly with your hands. Drain the water well.
- Place the pot on the large flame and add a dash of neutral oil and a good teaspoon of salt, if you want you can now season a little with turmeric, cumin and pepper. When the rice becomes translucent, add 2: 3 water (e.g. 2 cups of rice to 3 cups of water).
- Bring to the boil, low flame and cook until all the water has been absorbed, turn off the stove and let the rice soak out.
- While cooking the rice, put some neutral oil and the minced beef in a large roasting pan with a lid, for later, fry it vigorously, then add the finely chopped spring onions, the chopped parsley and almond sticks or pine nuts if you like.
- Remove from heat and mix with 2/3 of the cooked rice in the roasting pan. The rest of the rice is used to stretch the filling when the vegetables to be filled unexpectedly take up a lot.
- Season with granulated broth, pepper and salt, add a good dash of olive oil and place in a bowl to cool. Empty the roasting pan well, it will be used immediately.
- Wash the vegetables. Cut off the lids from the peppers, cut off the cores from the inside of the lid and trim the stem. Remove the inner partitions with the seeds from the peppers and rinse well.
- Remove the zucchini flower head and cut off the stem. Using a special scraping knife, hollow out the zucchini from the side of the stem. Be careful not to pierce the flower base side of the vegetable. Scrape out the small eggplants in the same way.
- Hollow out the onions, hollow out the tomatoes too, cut off a lid beforehand.
- Now fill everything with the rice and minced meat mixture. Put the lid on the vegetables, close the zucchini and aubergines with pieces of tomato or parts of the scraped interior.
- Layer the stuffed vegetables in the roasting pan and fry them. At the same time in a large bowl, mix water with tomato paste, water, broth and salt, pepper and rose paprika with a whisk and add to the vegetables. Add water until the vegetables are covered. Bring to the boil briefly, then stew for 40 minutes.
- Tip: The scraped aubergine can be cut into small pieces and sautéed well with the minced meat, the scraped zucchini can be used for pureed vegetable soup.
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